croustade

American  

[kroo-stahd] / kruˈstɑd /

noun

1. a shell of bread or pastry, sometimes of noodles, rice, or mashed potatoes, baked or fried and filled with ragout or the like.

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Etymology

Origin of croustade

1835–45; < French < Provençal crustado < Latin crustātus, past participle of crustāre to encrust, derivative of crusta crust

Example Sentences

The only disappointments were brown-butter buttons that purportedly had been soaked in bourbon but lacked punch, and a blackberry-nectarine croustade with a very tough crust.

From New York Times • Jan. 22, 2011

An apple croustade beckons from beneath a glass cloche.

From Washington Post

If the color is not dark enough, add a few drops of caramel or of kitchen bouquet; serve with croûtons around the dish, or in a croustade, or in fontage cups.

From The Century Cook Book by Ronald, Mary

Sometimes it is chopped very fine and placed around the edge of a patty shell, a croustade, a timbale case, or a piece of toast upon which food is served.

From Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables by Woman's Institute of Domestic Arts and Sciences

It represents the older form “crustade,” Fr. croustade, Ital. crostata, from crostare, to encrust.

From Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 8 "Cube" to "Daguerre, Louis" by Various